PROGRAM

In the morning will occur a Plenary Session during which world-renowned scientists deliver reports on their research in Mediterranean Diet effects on human health, underlining the effects of a moderate and regular wine drinking in light of the interactions between wine and important dietary factors such as olive oil, fish, fruit and vegetable.

08h30 – 9h30
Registration & Welcoming

09h30 – 10h30 

Welcome Address
Paula Silva, António Saraiva and University of Porto Dean

Anti-Alcohol- campaigns versus beneficial health effects of wine
Monika Christmann, OIV

Culture et Traditions du Vin
Jocelyne Pérard, Chaire UNESCO: Culture et Traditions du Vin

Wine in Moderation
Ursula Fradera, Wine in Moderation – Art de Vivre (WIM)

Wine and Mediterranean diet, two pillars for wellbeing
Norbert Latruffe, Association Nutrition Méditerranéenne et Sant

10h30 – 11h00
Coffee Break

SESSION 1: 11h00 – 13h00 

Benefits of the Mediterranean diet: how important is wine?
Lluis Serra-Majem, University of Las Palmas de Gran Canaria, Spain

Ramon Estruch, Barcelona University, Spain

Moderate alcohol consumption and lower total mortality risk: justified doubts or established facts?
Giovanni de Gaetano, IRCCS Neuromed, Pozzilli, Italy

Mediterranean diet, wine and body weight – fact or fad?
Rosa M. Lamuela-Raventós, University of Barcelona, Barcelona, Spain

LUNCH: 13h00 – 14h30 

When you think of the Mediterranean diet, you probably picture grilled fish, salads, olive oil and plenty of fresh vegetables. But there’s so much more! To bring to the Congress a taste of this diet, we asked chef Hélio Loureiro to create a lunch menu inspired on the flavourful, healthy foods of this part of the world.

SESSION 2: 14h30 – 16h15

Flavonoids, wine and health. What else is there to say?
Celestino Santos-Buelga, Universidad de Salamanca, Spain

Lipidomics of wine and olive oil: recent contributions towards a new vision over their minor lipids with importance on human health, food quality, authenticity and sensory analysis
Eliana Alves, University of Aveiro, Portugal

Wine “minor components” and health: setting the record straight
Francesco Visioli, University of Padova, Italy

Inhibitory effect of wine on in vitro growth of Helicobacter pylori
Maria Palma Mateus, University of Algarve, Portugal

Moderate wine consumption in the context of a Mediterranean meal
Mladen Boban, University of Zagreb, Zagreb, Croatia

16h15 – 17h15
Coffee Break

17h15 – 18h00

We are accepting abstracts submission to be presented as oral communications in the conference. However, only the best 5 abstracts selected by Scientific Committee will present their work. At the conference, the best 3 presentations will be chosen. Prizes for the 3 winners will be announced soon. Abstracts with less than 300 words should be submitted to psilva@icbas.up.pt.

Session 3: 18h00 – 18h45

Roundtable – Concluding Remarks

19h00
End of Conference